Gnocchi and Gnocchetti Recipe

For the gnocchi, boil 350 g of potatoes with their skins on in salted water the day before and let them cool down. Place uncovered in the refrigerator overnight.

Peel the potatoes and press them through a potato ricer or pass them through a strainer. 

Add one egg yolk, 25 g of durum wheat flour, 25 g of soft butter, salt and nutmeg and mix carefully. Now add 35 g of white flour (type 550) and mix gently to form a smooth dough. If the dough is too moist, knead in some more flour. 

Form the gnocchi into thin strips, to the size and shape of your liking, large and fat for gnocchi, thin and long for gnocchetti. 

Boil some hot, salted water and add the gnocchi. When the gnocchi rises to the surface you know they are done. 

If they fall apart at this point you need to add more flour or egg yolk to your dough. 

Remove the gnocchi when cooked and dump straight into a pan of cold, salted water. This stops the cooking process but make sure it’s lightly salted to not weaken the flavour. 

For the parsley puree, pluck 100 grams of parsley without the stems and blanch for 10 seconds in salted water. Now blend the parsley leaves in a blender. Adding a little stock to form a liquid. Pass the mixture through a fine sieve. 

Add 300ml of cream to the pan and reduce to 50ml. Now add 30ml of poultry stock, salt to taste and some white pepper. 

For the parsley oil, heat the sunflower oil to 60-70 degrees. Coarsely chop 2 bunches of parsley and blend them in a blender. Add warmed oil and mix together. Pass the parsley oil through a fine sieve and cool quickly on ice, using a bowl of ice with another bowl sitting on top. 

To serve, heat 100ml of poultry stock and reduce until the liquid is nice and transparent, add 26 g of butter, the chilled gnocchi and 2 tablespoons of parsley puree. Thicken the sauce with 30 g of grated Rustico cheese and season to taste. 

Finish by drizzling parsley oil over the gnocchi to finish.